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Carrot, Beet and Ginger Salad

Photo: Ryan Benyi
Prep time 45 mins
Yield Serves 8
Light and flavorful Carrot, Beet and Ginger Salad is the perfect side dish at a cookout.


  • 5 tablespoons freshly grated ginger (reserve any juice that accumulates while grating)
  • 2 tablespoons rice vinegar
  • Zest and juice of 2 small lemons
  • 1 small red onion, finely diced
  • 2 teaspoons cumin
  • 3 tablespoons chopped fresh cilantro
  • 3 teaspoons chopped fresh mint
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 cup vegetable oil
  • 1 pound carrots
  • 1 pound beets
  • 2 scallions, thinly sliced

Nutrition Information

  • calories 189
  • fat 14 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 15 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • sodium 364 mg

How to Make It

  1. In a large bowl, whisk together ginger (and accumulated juice), vinegar, lemon zest and juice, onion, cumin, cilantro, mint, salt and pepper. Whisking constantly, drizzle in vegetable oil.

  2. Place shredding attachment in a food processor. Peel carrots and beets and shred. (If you don't have a food processor, shred vegetables with a box grater.)

  3. Add carrots and beets to bowl with dressing and toss well. Sprinkle with scallions and serve.